Take a blender and put sufficient oil in order to have a perfect
functioning of the blender's blades, together with garlic, parsley, oreganum,
hot chili peppers, fennel and mackerel; mix all this stuff very well in
order to have a homogeneous purée. Gradually add all the olives and
mix them very well; in case the mixture would be too thick and the blender
would not be able to mix it, add some more spoons of olive oil or, alternatively,
some hot water, until you obtain a quite thick and homogeneous purée.
Spread this sort of cream over some slices of bread, lightly toasted, quite
hot and crunchy.

This
recipe represents another change within the infinite series of Tuscany canapés.
It can be served in a single tray with the other types of canapés,
which we have introduced in the previous months, as to obtain an extraordinary
effect (colours - flavours) very indicated in important meals, like the
ones of the Christmas celebrations. The flavours we have indicated are the
ones we like more (like the mackerel fillet which brings back to the caviar
taste), but they are not the only tastes you can try. Also between our members
we have incredible changes: "pecorino" cheese (this is a kind
of cheese made of sheep milk), tomato purée, boiled yokes, fresh
onion and so on. So you can go wild!